Butternut Squash Filling: Combine onion through thyme in a 13X9-inch glass baking dish, and toss until ingredients are evenly coated with oil. Bake for 30-40 minutes at 425 degrees F, stirring every 10 minutes, until vegetables begin to brown. Mash with a fork and transfer to a medium-sized bowl. Set aside, and reduce oven heat to 375 degrees F. You will need the 13X9-inch dish to cook the lasagna, so do not clean, just set aside for later use.

Sauce: Combine red wine, tomatoes, 2 tbsp oil and oregano in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Meanwhile, heat 1/2 tbsp oil in a large non-stick pan. Saute mushrooms on medium-high heat for 10 minutes, or until tender and beginning to brown. Set aside. Puree tomato mixture in a blender. Transfer back to medium saucepan, and add cooked mushrooms. Stir and simmer for 10-15 additional minutes, until sauce begins to thicken. Stir in swiss chard and set aside.

Cheese Filling: In a large bowl, combine ricotta through salt. Stir well and set aside.

To prepare the lasagna, pour about 1/2 cup sauce into the 13X9-inch dish you used to make the butternut squash filling (no need to clean, just scrape clean with a rubber spatula). Cover the bottom of the dish with a layer of uncooked lasagna noodles arranged close together. Evenly spread on 1 cup of cheese filling and then 1/2 cup butternut squash filling. Spoon on 1/2 cup of sauce. Add a second layer of noodles followed by another 1 cup of cheese filling and 1/2 cup butternut squash filling and 1/2 cup sauce. Finish with a layer of noodles and thoroughly moisten by 1/2 cup of sauce and 1/4 cup butternut squash filling. Evenly sprinkle with shredded mozzarella/asiago cheese mixture.

Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, the noodles are tender, and the top is browned. Remove from oven and let stand for about 10 minutes before serving.

This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

2 cups chopped onions

6 garlic cloves, minced

1/2 tsp kosher salt

1 jalapeno (seeded if you don’t want it to be as spicy)

1 tbsp extra virgin olive oil

2 tsp ground cumin

1 cup water

1 cup vegetable broth

1 large buch swiss chard or kale

2 cups potatoes (no need to peel if they are organic, just scrub well)

2-3 cups peeled and cubed butternut squash or sweet potatoes

1 tbsp lime juice

1 1/2 cup shredded organic cheddar cheese

1 cup cornmeal

2 tbsp unbleached, organic white flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup fresh or frozen corn kernels

1/2 cup diced red bell pepper

1/2 cup fresh cilantro, minced

2 organic, free-range eggs, beaten

1/2 cup organic buttermilk

2 tbsp extra virgin olive oil

DIRECTIONS

Preheat oven to 350 degrees F.

In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.

In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.

Bake for 30 minutes, until a knife inserted in the topping comes out clean.

This recipe is absolutely delicious! Not only is it hearty (thanks to the lentils), but it reheats very well and makes a great packed lunch for the workplace. The recipe combines french lentils, eggplant, zucchini, and other summer vegetables with a creamy bechamel sauce.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

In a large stock pot, bring the lentils, water, garlic and bay leaf to a boil. Reduce heat to low, cover and simmer for 30-40 minutes, until tender. When the lentils are tender, remove garcli and bay leaves, and drain any excess liquid. Set aside.

While the lentils cook, heat the oil in a large saucepan and saute onions and garlic for about 5 minutes, until the onions are transluscent. Add the eggplant, wine, cinnamon, oregano, and marjoram; cover and cook on low heat for about 10 minutes, stirring often. Add the zucchini and yellow squash, tomatoes, basil, salt and black pepper and continue to cook on low heat for 10 minutes. Add the swiss chard and continue to cook for another 10 minutes, until the vegetables are tender. Stir the cooked lentils into the vegetable sauce and set aside.

Meanwhile, melt the butter in a small heavy saucepan. whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the hot milk and continue to whisk for several minutes, until the sauce thickens. Remove from the heat, add the nutmeg and salt, and then stir in the beaten eggs. Set aside.

To assemble the pastitsio, spread 1/4 of the vegetable sauce in the bottom of the baking dish. Top with a layer of no-cook lasagna noodles and top with 1/4 of the feta. Repeat layers of vegetable sauce, noodles, feta. Evenly spoon all of the bechamel sauce on top and finish with the parmesan cheese. (Note: you may not use the last 1/4 of vegetable sauce – reserve for another use or to eat by itself with a slice of fresh bread.)

Cover and bake for about 25 minutes. Uncover and bake for another 15-25 minutes, until bubbly and golden on top.

This is a fabulous, fairly simple curry recipe. Be aware that it’s quite spicy. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Like this:

This summer we received swiss chard in our weekly CSA farm share for 2 months straight. I love swiss chard, but I started running out of creative recipe ideas. My husband and I love pizza, so I thought…why not add it to a simple pesto based pizza. The pizza turned out to be fantastic – savory and packed with flavor. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic (or garlic curls). Saute for 5 minutes, or until they begin to brown. Add summer squash and swiss chard, saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.

Meanwhile, shred the cheese.

Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.

Bake rolled out pizza dough in the oven for 5 minutes.

Remove from oven, and spread pesto evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, and the rest of the cheese.

Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.

Quesadillas are a fabulous way to use all sorts of CSA veggies – summer and winter greens and squash! For a complete meal, serve with a simple side salad or Southwest Gazpacho. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

2 tbsp extra virgin olive oil

1 medium onion, chopped*

2 large summer squash (any combination of yellow squash or zucchini)*

4 cloves of garlic, minced*

1 large bunch swiss chard, chopped (including stems)*

1 15 oz can organic black beans, drained and rinsed

8 oz cheddar cheese, grated

4 oz feta cheese, crumbled

6 large tortillas

DIRECTIONS

In a large cast-iron wok (or other large skillet), heat oil on medium high heat. Add onion and summer squash. Saute for 4 minutes or until they being to brown (stirring only occasionally). Add garlic, saute for another 2 minutes. Add swiss chard and black beans and saute for 4 minutes, or until swiss chard is tender.

On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of swiss chard mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the swiss chard mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of swiss chard mixture on each tortilla), top with a little more cheese and another tortilla.

Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.

Serve this easy, simple greek dish as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

2 tbsp extra virgin olive oil

1 medium onion, sliced*

1 15 oz can organic chickpeas, drained and rinsed

4 cloves garlic, minced*

1 large bunch swiss chard*, coarsely sliced including stems

1/2 head small-medium arrow head cabbage*, coarsely sliced

1 tbsp balsamic creme vinegar

Salt and pepper to taste

DIRECTIONS

In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.

Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.

Need a recipe to use up a variety of summer greens? This recipe is fabulous for combining summer greens, summer squash, and other summer vegetables. This particular savory tart recipe combines swiss chard, zucchini, garlic curls, onions, and beet greens with gruyere cheese. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Separate stems from the leaves of the swiss chard and beet greens. Chop the stems and set aside. Coarsely chop the leaves, set aside in a different bowl.

Preheat oven to 425 degrees F.

Heat olive oil in a large, cast iron skillet (or other large skillet) over medium-high heat. Saute onions and garlic curls for 5 minutes, or until they begin to brown. Add chopped zucchini and the stems of the swiss chard and beet greens. Saute for another 5 minutes. Add the leaves of the swiss chard and beet greens. Saute for another 2-3 minutes, or until the leaves are just wilted. Season with salt and pepper and set aside.

Combine eggs and grated gruyere cheese in large bowl. Add the vegetables, and stir until well blended.

Roll out thawed puff pastry, and carefully use it to cover the bottom of a 9X13″ baking dish prepared with cooking spray (the puff pastry should be large enough to cover the bottom and sides of the baking dish, with extra hanging over the edges).

Add tart filling (vegetables, cheese and egg mixture). Carefully, fold over the edges of the puff pastry, on top of the filling.

Bake at 425 for 10 minutes. Turn down heat to 350 and bake for an another 15 minutes, or until the tart filling is cooked through.

Remove from the oven and allow to rest for at least 10 minutes before serving (preferably longer).